To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.

Once cooled, remove the chicken to a cutting board.

Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?

Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.

Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.

While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.

In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.

Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.

Layer half the chicken on top.

Spread half the soup mixture on the top.

Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.

Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.